Chili Potatoes

• 4 small baking potatoes (about 1 1/2 pounds)
• 1/2 pound ground round
• 1 (16-ounce) can kidney beans, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained and chopped
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup frozen chopped onion
• 1 tablespoon chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon ground cumin
• 1/3 cup (1.3 ounces) shredded sharp Cheddar cheese

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan.
3. Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.
4. Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.

baking potatoes, ground round, kidney beans, tomatoes, salt, onion, chili powder, garlic, ground cumin, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-potatoes (may not work)